Pork Adobo Recipe

Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
This is a recipe for Pork Adobo.
Author: Vanjo Merano
Recipe type: Pork
Cuisine: Filipino
Serves: 4
Ingredients

2 lbs pork belly

2 tbsp garlic, minced or crushed
5 pieces dried bay leaves
4 tbsp vinegar
cup soy sauce
1 tbsp whole peppercorn
1 to 2 cups water
Salt to taste
Instructions

1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
3. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1
hour
4. Put-in the vinegar and simmer for 12 to 15 minutes
5. Add salt to taste
6. Serve hot. Share and enjoy!
 Batchoy Recipe

Prep time
10 mins
Cook time
90 mins
Total time
1 hour 40 mins
Author: Vanjo Merano
Serves: 6
Ingredients

1 lb miki noodles, boiled for 1 minute and drained

1 lb pork
1 lb pig's intentesines; cleaned, boiled, and sliced
lb pig liver, sliced into strips
1 teaspoons salt
teaspoon ground black pepper
2 teaspoons sugar
1 teaspoon shimp paste (bagoong or guinamus) * optional
1 teaspoon onion powder
1 cup pork cracklings (chicharon), crushed
3 tablespoons spring onion, chopped
cup toasted garlic
7 cups water
Instructions

1. Boil water in a cooking pot.

2. Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
3. Add the pork and cook until tender (about 30 to 45 minutes)
4. Put-in the intestines and liver, and then cook for 6 to 10 minutes.
5. Remove the pork, liver, and intestine from the broth (caldo). Set aside.
6. Slice the pork into strips.
7. Arranged the cooked miki noodles in a single serving bowl.
8. Place the strips of pork, liver, and intestine on top of the miki noodles.
9. Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
10. Serve hot. Share and enjoy!
 Dinuguan Recipe

Prep time
10 mins
Cook time
50 mins
Total time
1 hour
Author: Vanjo Merano
Cuisine: Filipino Recipe
Serves: 4
Ingredients

1 lb pork loin, cut into cubes

1 cup vinegar
2 pcs long green pepper
1 tbsp brown sugar
1 medium sized onion, chopped finely
1 tbsp garlic, minced
1 tbsp cooking oil
1 cup water
10 oz pork blood
Instructions

1. Saut the garlic and onion in a pan

2. Add the pork and saut for about 5 mins
3. If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.
4. Simmer until the water is almost gone to tenderize the meat
5. Add the pork blood and mix well. Let this simmer for 10 minutes
6. Add the vinegar. Simmer for 15 minutes.
7. Put the brown sugar in followed by the long green pepper and simmer for 2 minutes
8. Serve hot
9. Enjoy your meal!
 Humba Recipe

Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
This is a recipe for Pork Humba
Author: Vanjo Merano
Recipe type: Pork
Cuisine: Filipino
Serves: 6
Ingredients

2 lbs pork belly

1 cup Pineapple juice
1 large onion, diced
5 cloves garlic, minced
2 tablespoons salted black beans
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons brown sugar
cup dried banana blossoms
2 pieces dried bay leaves
1 teaspoon whole peppercorn
Instructions

1. Heat the cooking pot then brown the pork belly

2. Add the onions and garlic and cook until the onions are soft
3. Put-in the soy sauce, peppercorn, bay leaves
4. Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)
5. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes
6. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes
7. Add the dried banana blossoms and simmer for 5 to 8 minutes
8. Transfer to a serving plate and serve. Share and enjoy!
 Beef Kaldereta Recipe

Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
Author: Vanjo Merano
Cuisine: Filipino Recipe
Serves: 6
Ingredients

2 lbs beef, cubed

3 garlic cloves, crushed and chopped
1 onion, finely chopped
2 cups beef broth
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1 cup tomato sauce
cup liver spread or liver paste (processed using blender)
1 tsp. crushed chili or red pepper
3 large bay leaves
2 cups potatoes, sliced
2 cups carrots, sliced
cup cooking oil
cup green olives
salt and pepper to taste
Instructions

1. Heat the cooking oil in the cooking pot or pressure cooker.

2. Saut the onion and garlic.
3. Add the beef. Cook for 5 minutes or until the color turns light brown.
4. Add the dried bay leaves and crushed pepper. Stir.
5. Add the liver spread. Stir.
6. Pour-in the tomato sauce and beef broth.
7. Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if
using an ordinary pot).
8. Add potato and carrots. Cook for 8 to 10 minutes.
9. Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes
more.
10. Add salt and pepper to taste
11. Serve Hot. Enjoy!
 Kare Kare Recipe

Prep time
10 mins
Cook time
150 mins
Total time
2 hours 40 mins
This is a recipe for Kare-kare or ox tripe stew
Author: Vanjo Merano
Recipe type: Beef
Cuisine: Filipino Recipe
Serves: 6
Ingredients

3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
1 small banana flower bud (sliced)
1 bundle of pechay or bok choy
1 bundle of string beans (cut into 2 inch slices)
4 pcs eggplants (sliced)
1 cup ground peanuts
cup peanut butter
cup shrimp paste
34 Ounces water (about 1 Liter)
cup annatto seeds (soaked in a cup of water)
cup toasted ground rice
1 tbsp garlic, minced
1 large onion, chopped
salt and pepper
Instructions

1. In a large pot, bring the water to a boil

2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if
using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the
annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and
cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!
 Kinilaw na Tuna

Prep time
2 hours
Cook time
1 min
Total time
2 hours 1 min
Author: Vanjo Merano
Serves: 6
Ingredients

2 lbs tuna; skinned, deboned, and cubed

1 cup vinegar
3 tablespoons ginger, minced
1 large red onion, minced
2 teaspoon salt
1 teaspoon ground black pepper
cup lemon or calamansi juice
1 to 2 tablespoons red chilies, chopped
Instructions

1. Place the cubed tuna meat in a large bowl then pour-in cups of vinegar.
2. Let stand for 2 minutes then gently squeeze the tuna by placing a spoon on top applying a little
pressure.
3. Gently wash the tuna meat with vinegar. Drain all the vinegar once done. This will help reduce the
fishy smell.
4. Add the remaining cup vinegar, calamansi or lemon juice, ginger, salt, ground black pepper, and
red chilies then mix well.
5. Cover the bowl and refrigerate for at least 2 hours.
6. Top with minced red onions and serve (you may also add the red onions with the rest of the
ingredients in step 4).
7. Share and enjoy!
 Lechon Kawali Recipe

Prep time
10 mins
Cook time
50 mins
Total time
1 hour
Author: Vanjo Merano
Serves: 6
Ingredients

2 lbs. pork belly

2 tbsp salt
2 tbsp whole pepper corn
5 pcs. dried bay leaves
3 cups cooking Oil
34 ounces Water
Instructions

1. Place the water on a big cooking pot and bring to a boil

2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or
until meat is tender
3. Remove the meat from the pot and let it cool down for a few minutes
4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections
5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up
6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is
brown and the meat's texture is crispy
7. Flip the meat to cook the opposite side
8. Remove the meat from the pan, let it cool down a little then slice according to desired portions
9. Serve hot. Share and Enjoy!
 Lomi Recipe

Prep time
10 mins
Cook time
45 mins
Total time
55 mins
Author: Vanjo Merano
Serves: 4
Ingredients

1 lb miki noodles
3 cloves garlic, crushed and minced
1 medium onion, minced
lb cooked Kikiam (quekiam), sliced
lb pork, sliced into thin strips
6 to 8 pieces cooked meatballs
3 tablespoons cassava flour diluted in 3 tablespoons water
lb ham, chopped
lb pigs liver, sliced
1 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon ground black pepper
6 cups pork or beef broth
1 cup chicharon (pork cracklings or pork rinds), pounded
1 piece raw egg, beaten
2 tablespoons onion leeks or scallions, chopped (optional)
2 to 3 pieces hard boiled eggs (optional)
2 tablespoons cooking oil
Instructions

1. Heat a cooking pot then pour-in cooking oil.

2. When the oil is hot enough, saut the garlic and onions.
3. Put-in the sliced pork and cook until the color turns medium brown.
4. Add-in the ham and liver then cook for 2 minutes.
5. Add fish sauce and soy sauce then stir.
6. Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
7. Put-in the cooked meatballs and kikiam then simmer for 3 minutes.
8. Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.
9. Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
10. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
11. Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.
12. Serve hot. Share and enjoy!
 Beef Mechado Recipe

Prep time
10 mins
Cook time
90 mins
Total time
1 hour 40 mins
Author: Vanjo Merano
Serves: 6
Ingredients

3 cloves garlic, crushed

1 piece large onion, sliced
2 lbs beef chuck,cubed
8 ounces tomato sauce
1 cup water
3 tbsp cooking oil
1 slice lemon with rind
1 piece large potato, cubed
cup soy sauce
tsp. ground black pepper
2 pcs. bay leaves (laurel)
salt to taste
Instructions

1. Heat cooking oil in a pan then saute the garlic and onion.
2. Put-in the beef and saute for about 3 minutes or until color turns light brown
3. Add the tomato sauce and water then simmer until the meat is tender. Add water as needed. Note
this can take 60 to 120 minutes depending on the quality of the beef.
4. Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until
excess liquid evaporates
5. Put-in the potatoes and cook until the potatoes are soft
6. Place in a serving plate then serve hot with rice. Share and Enjoy!
 Pork Menudo

Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
This is a recipe for basic pork menudo. It is a delicious dish that makes use pork, liver, and vegetables
such as carrot and potato.
Author: Vanjo Merano
Cuisine: Filipino Recipe
Serves: 6
Ingredients

2 lbs. pork
lb. pig liver
1 cup potatoes, diced
1 medium carrot, cubed
cup soy sauce
piece lemon
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon sugar
cup tomato sauce
1 cup water
4 pieces hotdogs, sliced diagonally
2 tablespoons cooking oil
2 to 3 pieces dried bay leaves
Salt and pepper to taste
Instructions

1. Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.
2. Heat oil in a pan
3. Saute garlic and onion.
4. Add the marinated pork. Cook for 5 to 7 minutes.
5. Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer for 30 minutes to
an hour depending on the toughness of the pork. Note: Add water as necessary.
6. Add-in the liver and hot dogs.Cook for 5 minutes.
7. Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes.
8. Serve. Share and enjoy!
 Morcon

Prep time
60 mins
Cook time
60 mins
Total time
2 hours
This is a recipe for beef morcon
Author: Vanjo Merano
Recipe type: Beef
Cuisine: Filipino
Serves: 4
Ingredients

2 lbs beef eye of round or flank steak, inch thick in one piece
2 pieces beef cubes dissolved in 3 cups boiling water (beef stock/broth)
tsp salt
1 piece lemon
cup soy sauce
1 piece medium sized carrot, cut into long strips
cup flour
cup cooking oil
4 pieces hotdogs, cut in half lengthwise
2 pieces pickled dill or sweet pickled cucumber, cut lengthwise divided into 4 equal pieces
3 pieces hard boiled eggs, sliced
3 ounces cheddar cheese, cut in strips (about inch thick)
Instructions

1. Marinate the beef in soy sauce and lemon juice for at least 1 hour
2. Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on one side
3. Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-
up
4. Place cooking oil in a pan and apply heat
5. Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown
6. Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil
7. Pour-in half of the soy sauce-lemon juice marinade,salt and simmer until the beef is tender (about 2
hours using ordinary casserole or 30 minutes if a pressure cooker is used)
8. Optional: Fry the simmered meat for at least 2 minutes
9. Remove the strings and slice into serving pieces
10. Place in a serving dish and add the sauce.
11. Serve hot. Share and enjoy!
 Beef Nilaga Recipe

Prep time
10 mins
Cook time
2 hours 10 mins
Total time
2 hours 20 mins
Author: Vanjo Merano
Serves: 6
Ingredients

2 lbs beef brisket, cubed

1 big potato, cubed
1 bok choy or pechay
1 large onion, chopped
2 medium sized carrots, chopped crosswise (w/ length of about 2 inches)
1 tbsp whole pepper corn
3 tbsp fish sauce (patis)
Instructions

1. Saute the onion until texture becomes soft

2. Add-in the beef brisket and cook for about 5 minutes
3. Add the fish sauce and whole pepper corn then mix well
4. Pour-in the water and bring to a boil. Simmer for 1 to 2 hours (or 30 minutes if using pressure
cooker)
5. Put-in the vegetables starting with the potato and the carrots. Simmer for 5 to 7 minutes
6. Add the bok choy (Pechay). Cover the pot and turn off the heat. Let it stay for 5 minutes.
7. Serve hot. Share and Enjoy!
 Pinakbet Recipe (Tagalog)

Prep time
15 mins
Cook time
45 mins
Total time
1 hour
Author: Vanjo Merano
Serves: 4
Ingredients

lb pork, thinly sliced

1 large egg plant, sliced
1 medium-sized bitter melon, chopped
lb squash, chopped into 2x1 inch cubes
3 pieces large tomato, sliced
1 piece onion, chopped
1 tbsp ginger, minced
3 cloves garlic, crushed
6 to 8 pieces okra
1 bunch string beans, cut in 3 inches length
4 tbsp shrimp paste
1 cup water
3 tbsp cooking oil
salt and pepper to taste
Instructions

1. Heat the pan and put the cooking oil.

2. When oil is hot enough, saute the garlic, ginger, onion, and tomato
3. Add the pork and cook until color turns light brown (about 5 to 8 minutes)
4. Put-in the shrimp paste and cook for 2 minutes.
5. Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
6. Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
7. Add the remaining vegetables and mix with the other ingredients.Simmer for 5 minutes or until all the
vegetables are cooked. (Do not overcook the vegetables)
8. Serve hot with steamed white rice. Share and Enjoy!
 Pancit Canton Recipe

Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Author: Vanjo Merano
Serves: 4
Ingredients

1 pack (250 grams) pancit canton (flour noodles)

4 ounces, pork thinly sliced
1 piece Chinese style sausage, sliced
1 small onion, sliced
1 teaspoon minced garlic
8 to 10 pieces medium shrimp
10 to 12 pieces snap peas or snow peas
cup carrot (julienne)
1 head small cabbage, chopped
1 cups chicken broth
1 tablespoon oyster sauce (opional)
3 tablespoons soy sauce
cup water
cup chopped flat leaf parsley
3 tablespoons cooking oil
Salt and pepper to taste
Instructions

1. Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
2. Boil 6 cups of water in a cooking pot.
3. Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds.
Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2
minutes and set aside.
4. Heat a large wok or cooking pot and pour-in the cooking oil.
5. Saute the onion and garlic.
6. Add the pork and sausage slices and continue to cook for 2 minutes.
7. Add-in soy sauce and oyster sauce. Stir.
8. Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.
9. Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
10. Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
11. Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
12. Transfer to a serving plate. Serve.
13. Share and enjoy!
 Pininyahang Manok

Prep time
10 mins
Cook time
45 mins
Total time
55 mins
Author: Vanjo Merano
Serves: 6
Ingredients

2 lbs. chicken, cut into serving pieces

12 ounces pineapple chunks, canned
2 medium sized tomatoes, chopped
1 cup bell pepper, cut into thick strips
1 medium sized carrot, wedged
2 tbsp fish sauce (patis)
cup fresh milk
2 tbsp garlic, minced
1 medium sized onion, sliced
2 tbsp cooking oil
Instructions

1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for
20 to 30 minutes
2. Pour the cooking oil in a cooking pot / casserole then apply heat
3. Saut the garlic, onion, and tomatoes
4. Put-in the chicken and cook until color of the outer part turns light brown
5. Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates
(about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
9. Remove from the cooking pot / casserole and transfer to a serving dish.
10. Serve hot. Share and enjoy!
 Kalderetang Kambing (Goat Stew)

Prep time
15 mins
Cook time
90 mins
Total time
1 hour 45 mins
Author: Vanjo Merano
Serves: 6
Ingredients

3 lbs. goat meat (chevon), chopped

2 cups buttermilk
2 large baking potatoes, cubed
1 small can (8 oz.) tomato sauce
1 large carrot, cubed
1 small red bell pepper, diced
1 small green bell pepper, diced
cup liver spread or liver pate
1 large yellow onion, chopped
4 cloves garlic, crushed and chopped
3 tablespoons cooking oil
1 cup water
1 teaspoons beef powder or 1 beef cube
Salt and pepper to taste
Instructions

1. Soak the goat meat in buttermilk overnight. Wash the goat meat thoroughly with running water
before cooking. Make to drain all the liquid.
2. Heat the cooking oil in a pan or pressure cooker.
3. Saute the onion and garlic.
4. Add the goat meat. Cook until the color turns light brown.
5. Add the tomato sauce, beef powder, liver spread, and water. Stir and let boil.
6. If you are using a pressure cooker, cover and pressure cook for 20 to 25 minutes. Otherwise, cover
and simmer for 1 to 1 hours.
7. Add the bell pepper, potato, and carrot. Stir and cook for 10 minutes.
8. Sprinkle some salt and pepper to taste.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!
 Batangas Bulalo Recipe

Prep time
5 mins
Cook time
4 hours
Total time
4 hours 5 mins
This is a recipe for Batangas Bulalo or beef shank soup.
Author: Vanjo Merano
Serves: 5
Ingredients

3 to 4 lbs. beef shank (with extra bones)

4 pieces medium red onions, sliced
1 tablespoon whole peppercorn
1 tablespoons rock salt or coarse sea salt
4 to 5 tablespoons fish sauce
8 to 10 cups water
1 small cabbage
3 bunches of baby bok choy
Dipping sauce

5 to 7 pieces chili peppers

4 tablespoons fish sauce
1 piece lemon or 3 pieces calamansi
Instructions

1. Boil water in a cooking pot.

2. Add the beef shank and bones. Cover and then continue to boil in low to medium heat for 1 hour.
3. Scoop away the floating scums and oil from the water. Add the onion, whole peppercorn, salt, and
fish sauce. Cover and continue to boil for 3 hours.
4. Arrange the cabbage and bok choy leaves on a large serving bowl. Put the bones and meat over the
vegetables. Scoop the hot soup over the meat.
5. Serve with a dipping sauce composed of chili peppers, fish sauce, and lemon or calamansi.
6. Share and enjoy!
 Beef Mechado Recipe

Prep time
10 mins
Cook time
90 mins
Total time
1 hour 40 mins
Author: Vanjo Merano
Serves: 6
Ingredients

3 cloves garlic, crushed

1 piece large onion, sliced
2 lbs beef chuck,cubed
8 ounces tomato sauce
1 cup water
3 tbsp cooking oil
1 slice lemon with rind
1 piece large potato, cubed
cup soy sauce
tsp. ground black pepper
2 pcs. bay leaves (laurel)
salt to taste
Instructions

1. Heat cooking oil in a pan then saute the garlic and onion.
2. Put-in the beef and saute for about 3 minutes or until color turns light brown
3. Add the tomato sauce and water then simmer until the meat is tender. Add water as needed. Note
this can take 60 to 120 minutes depending on the quality of the beef.
4. Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until
excess liquid evaporates
5. Put-in the potatoes and cook until the potatoes are soft
6. Place in a serving plate then serve hot with rice. Share and Enjoy!